Deviled Eggs With Brisket and Pickles
Image by Liza Schoenfein
This is a great trick when you have some leftover brisket. If you have a little sauce or pan juice from the brisket, add it to the meat; then warm in the microwave before you top the eggs. They will be even tastier.
Related
Makes 12 eggs
6 hard-cooked eggs
1/3 cup mayonnaise (or a little more if you need it)
1 teaspoon Dijon mustard
Salt and pepper
1 slice of warm leftover braised beef brisket, cut into 6 pieces
3 cornichon or 1 dill pickle, finely chopped
1) Cut the eggs in half lengthwise. Pop the yolks out into the bowl of a food processor. Add the mayo, mustard, salt and pepper to your own taste. Process until smooth. Use 2 teaspoons to fill each egg white with the filling. Nestle a piece of the warm brisket on top of each egg; then add a little pickle on top of that.
Recipe used with permission from The Canal House (www.thecanalhouse.com) – Christopher Hirsheimer and Melissa Hamilton.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
